INGREDIENTS
MARINATED EGGS
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp Sichuan peppercorns
1 star anise
2 tsp sugar
3 black tea bags
6 large eggs
PANKO TOPPING
1 tbsp extra-virgin olive oil
1⁄2 cup panko
1⁄2 tsp smoked paprika
1⁄4 cup mix of finely chopped dill and cilantro
kosher salt
freshly ground black pepper
EVERYTHING ELSE
3 tbsp Kewpie mayonnaise
1⁄2 tsp oyster sauce
1⁄2 tsp mustard powder
kosher salt
freshly ground black pepper
1 sheet nori, finely chopped
1 tbsp bonito flakes
dill and cilantro, for garnish
DIRECTIONS
In a small pot, combine the light soy, dark soy, Sichuan peppercorns, star anise, sugar, tea bags, and 1 1⁄2 cups water. Bring to a boil over medium heat, then turn the heat down, cover, and simmer for 15 minutes. Remove from the heat and let cool completely, then remove and discard the tea bags. Transfer the marinade to an airtight container. Rinse the pot, fill with fresh water, and bring to a boil. Gently lower the eggs into the boiling water and cook for 9 minutes. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and add them to the marinade. Cover and refrigerate for 30 hours, stirring the eggs a few times to ensure the marinade coats all the eggs thoroughly. To make the panko topping, heat the olive oil in a medium skillet over medium heat until shimmering. Add the panko and smoked paprika and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the herbs, season with salt and pepper, then transfer to a plate and spread out to let cool. To assemble, remove the eggs from the marinade and cut them in half, wiping the blade clean between each cut. Remove the yolks with a spoon and transfer to a small bowl. Add the mayonnaise, oyster sauce, and mustard powder and whisk until smooth. Season with salt and pepper. Use two spoons to spoon the yolk mixture back into the egg whites. To serve, spread half the toasted panko on a serving plate, then top with the deviled eggs. Sprinkle with the remaining panko and top with the nori and bonito flakes. Garnish with dill and cilantro and serve.
